Kvass
Kvass is a slightly sour, carbonated soft drink obtained by fermenting the basic ingredients water, rye and malt. It is a prized drink in many Eastern European countries, especially at warmer times of year, traditionally most common in Russia. It is also from this country that we derive the name kvass, which means something like “sour drink”. With separators from GEA Westfalia Separator, a continuous production line can be supplied which combines the simplest imaginable process management with optimum product quality.
Clarifying kvass
Water, malt, rye flour and kvass yeast are required to produce kvass. Depending on the type, flavorings like mint can also be added. The process differs from the production of beer in that no hops are added and alcoholic fermentation is suppressed. As a result, kvass is usually only slightly alcoholic. Self-cleaning clarifiers from GEA Westfalia Separator are installed between the storage tank and the buffer tank and clarify the kvass from unwanted solid particles such as residual yeast. The effective centrifuges work continuously, without pre- or post-run, and require no filter aids. The maximum dry substance reduces product losses to a minimum. At the same time, the product quality also says much about the clarifiers, as flavor is not impaired by absorption in any way.
Features
- Simplest process management
- Effective clarification without consumables (filter aid)
Optimum product quality, no impairment of taste by absorption - Low losses due to maximum dry substance
- Continuous operating mode
- No pre- or post-run
- Easy installation and integration
- Level of automation customizable to individual customer requirements